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Flavor binding property of coconut protein affected by protein-glutaminase: Vanillin-coconut protein model

Waranya Temthawee, Atikorn Panya, Keith R. Cadwallader, Inthawoot Suppavorasatit

2020LWT51 citationsDOI

Topics & Concepts

VanillinChemistryFlavorFood scienceHydrogen bondDeamidationEnzymeBiochemistryOrganic chemistryMoleculeProteins in Food SystemsFood Chemistry and Fat AnalysisBiochemical Analysis and Sensing Techniques
Flavor binding property of coconut protein affected by protein-glutaminase: Vanillin-coconut protein model | Litcius